Noodles & Company plans to open a ghost kitchen operation during Q1 2021 in addition to new units that would be company-owned and just offering off-premise, Dave Boennighausen, CEO at Noodles & Company, said during an ICR presentation on Monday.

Famous Dave's set to open in The Fort, but plans to operate in a building with another restaurant.

A California-based tech company has targeted Miami as its new home — and also its first large-scale incubator project for ghost kitchens.

Saladworks not only entered more traditional restaurant franchises, but it also expanded into non-traditional retail presences such as grocery, universities, ghost kitchens, combo kitchens and coming soon, Military bases.

When Michael Youssef and Sam Kaiser found themselves furloughed from their jobs as hotel food and beverage managers, the duo decided to make the best out of a bad situation and start slinging sandwiches via a new ghost kitchen eatery they’re calling Furlough Brothers.

Ghost kitchens, virtual kitchen and delivery-only restaurant models have seen unprecedented success in the past year. The unique confluence of both a rapidly expanding food delivery market as well as an unprecedented public health crisis have not only put ghost kitchens in the spotlight, but uniquely positioned them for success.

With dining rooms shut down in Portland for the foreseeable future, many chefs feel forced to adapt to compete with companies like Reef or Cloud Kitchens.

With the addition of Wing Zone, the fast-casual wing concept with 31 U.S. locations and 36 abroad, the combined company reported more than $100 million in system sales. Capriotti's Chief Development Officer David Bloom said the acquisition is the culmination of long and choosy process.

Kitchen Ventures will operate from “prime positioned” kitchens across London and secured investment from London Impact Ventures, enabling the brand to expand its network of kitchens across the city and to select international markets.

Jacob Poznak is busy in the kitchen. But he’s not cooking up something off his Japanese gastropub menu. He’s heating up dumplings that were made in a restaurant in Flushing, Queens — some 13 miles away.

The Covid pandemic has decimated the restaurant industry and has created huge demand for food deliveries.

Along the boulevard of online ordering, new locations are built with a handful of pixels, not a truckload of bricks. Welcome to the age of virtual restaurants.

Restaurants have found success with everything from bundled meal options to curbside carryout service to ghost kitchen-powered virtual concepts.

MrBeast is not a traditional restaurant, in the sense that you can't actually go there. They also lack so much as a phone number. The burger spot instead has a shadowy and somewhat tenuous existence: findable only on delivery apps, and only if your address happens to fall within the delivery radius.

While hiring as few employees as possible, these new-age restaurants have a low-cost – high-volume business model.

In much the same way that a ghost tour can bring tourism dollars back to a destination that is suffering from a decrease in travelers, so, too, ghost kitchens can bring tourism dollars back to major cities suffering from the pandemic’s wrath upon the travel industry.

Chris Simms CEO and founder of Lazy Dog restaurants said they created Jolene’s Wings & Beer to help the restaurants pivot during the coronavirus pandemic.

Más Veggies Taqueria, a new concept from the Veggie Grill team, will offer a fully plant-based menu in partnership with Beyond Meat.

Milagro Modern Mexican may have closed its doors in 2018, but fans of the innovative Webster Groves restaurant never fully let go. That became evident to chef Jason Tilford when he saw a recent social media post asking people to describe their favorite food experiences.